Save Last Tuesday I found myself staring at a nearly-empty fridge after back-to-back meetings, craving something that felt substantial but not heavy. That's when I threw together this bowl, and the way the bright tahini hit the warm spiced chicken made my kitchen smell like a tiny Mediterranean cafe. Now it's the dinner I make when I want to feel like I'm eating something intentional without spending hours at the stove.
My sister was skeptical about farro until she tried this, texting me at 10pm that night asking for the recipe. There's something about the chewy grain against crisp vegetables and tender chicken that just works, like it was always supposed to be this way. I've started keeping tahini stocked just for moments like that.
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Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and slices beautifully over the grain
- Ground cumin and smoked paprika: This combination creates this warm, earthy crust that makes the chicken taste restaurant-quality
- Farro: An ancient wheat grain with this incredible nutty flavor and satisfying chew that holds up perfectly in bowls
- Chickpeas: Roasting them transforms them from mushy to crispy little flavor bombs throughout the bowl
- Mixed baby greens: Use whatever looks fresh at the market, the variety keeps every forkful interesting
- Tahini: This sesame paste creates that creamy, nutty base that makes the sauce taste rich without being heavy
- Fresh lemon juice: Absolutely essential for cutting through the tahini and brightening every component
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Instructions
- Roast the chicken:
- Rub those breasts with olive oil and spices until they're evenly coated, then let them roast at 400°F until they're cooked through and smell incredible. Let them rest for a few minutes before slicing, this keeps all the juices right where they belong.
- Cook the farro:
- Simmer the farro in salted water until it's tender but still has this lovely bite to it, usually about 25 to 30 minutes. Drain any excess water and fluff it with a fork.
- Crisp the chickpeas:
- Toss those drained chickpeas with olive oil, cumin, and salt until they're coated, then roast them until they're golden and slightly crunchy. They'll keep snacking on them straight from the pan.
- Make the sauce:
- Whisk the tahini, lemon juice, water, olive oil, garlic, salt, and pepper until it's silky smooth. Add more water if it's too thick, you want it drizzle-able.
- Build your bowls:
- Start with that warm farro as your base, then arrange the greens, sliced chicken, crispy chickpeas, and fresh vegetables on top. Drizzle generously with the sauce and serve while everything still has those lovely contrasting temperatures.
Pin it This recipe became my go-to for meal prep Sundays, with each component staying fresh in separate containers throughout the week. There's something deeply satisfying about opening the fridge and seeing all those vibrant ingredients ready to come together.
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Make It Your Own
Swap farro for quinoa or brown rice if you need it gluten-free, though the texture will be different. Roasted sweet potatoes or roasted cauliflower would be amazing additions when they're in season.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the tahini beautifully, or try iced mint tea for something non-alcoholic and refreshing. The brightness really complements all the warm spices in the chicken.
Meal Prep Magic
This bowl was practically designed for make-ahead meals, with each component staying fresh for days when stored separately. The sauce might thicken in the fridge, just whisk in a splash of water to bring it back to life.
- Store the sauce in a small jar and give it a good shake before using
- Keep the crispy chickpeas separate from the greens so they don't get soggy
- Warm the farro and chicken slightly before assembling for the best texture experience
Pin it Hope this bowl brings you those same moments of quiet satisfaction it's brought me on busy weeknights when something nourishing feels like exactly what you need.
Frequently Asked Questions
- → Can I make this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Cook the chicken, farro, and chickpeas up to 3 days ahead and store separately in airtight containers. Keep the sauce refrigerated as well. Assemble bowls fresh just before serving to keep greens crisp, or pack the components separately and toss together when ready to eat.
- → What can I substitute for farro?
Quinoa, brown rice, or wild rice work beautifully as alternatives. For a gluten-free option, use certified gluten-free farro or any of the grains mentioned above. Cooking times may vary slightly, so follow package directions for your chosen grain.
- → How do I get the chickpeas crispy?
Pat the drained chickpeas completely dry with paper towels before tossing with oil and seasonings. Spread them in a single layer on the baking sheet and roast at 400°F for 15–20 minutes, shaking the pan halfway through. They'll continue to crisp slightly as they cool.
- → Can I use rotisserie chicken instead?
Absolutely. Using store-bought rotisserie chicken saves time and delivers equally delicious results. Simply shred or slice the chicken and skip the roasting step. This brings your total preparation time down to about 30 minutes.
- → How should I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 3 days. Keep the lemon-tahini sauce in a separate container as it can soften the greens over time. Reheat the chicken, farro, and chickpeas gently before assembling fresh bowls.
- → Is this bowl suitable for meal prep?
Yes, this is an ideal meal prep dish. Prepare all components on Sunday and store separately. Greens can be added fresh when serving, or kept in a separate container if using within 1–2 days. The combination of protein, grains, and vegetables makes it satisfying and nutritionally balanced for any weekday lunch.
